Mini Pumpkin Cheesecakes

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 18
• 18 gingersnaps
• 12 ounces cream cheese, softened
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon pumpkin pie spice
• 2 eggs
• 1 cup canned pumpkin
• 1/3 cup corn syrup (light)

Recipe

• 1 line 18 muffin wells with paper cupcake liners. place 1 gingersnap in each.
• 2 beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. add eggs and mix well. add pumpkin and corn syrup; beat 1 minute.
• 3 pour filling into liners, dividing evenly. bake in a preheated 325°f oven for 30 to 35 minutes, until just set.
• 4 chill for 1 hour. garish as desired. a little dallop of whipped cream topped with a pecan half looks pretty.